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Recent Review

This was pretty good. I left out the porcinis because I don't usually like them. I subbed sage for the thyme and I added a little white wine to deglaze after the mushrooms and then more while I was cooking the sauce. I cooked the pasta only halfway in water and then I transferred it to the mushroom mixture to let the noodles absorb the sauce as they finished cooking. It was pretty tasty. My only complaint is that it took much longer than 6 minutes to brown the mushrooms.